Category Archives: My Cook Book

Korean Scallion Pancake – Modified

My Cook Book

Mum bought a lot of scallions today and there was a lot of flour… hence the Korean Scallion Pancake !

Recipe for the pancake

Bunch of scallions – chopped.

2 cups of all purpose flour.

1 1/2 cup of water.

2 eggs.

5 squid balls – diced.  (These squid balls are hand-carried all the way from Taiwan, but you can use alternatives such as crab-meat sticks or other types of sea food).

Pinch of salt.

Recipe for the dipping sauce

6 tbs black vinegar

3tsp light soya sauce

pinch of chilli powder

2tsp white sesame seeds


1. Mix flour, water, eggs and salt together.

2.  Normally the scallion in korean pancakes is not stir fried, but added to the batter as is.  I modified a little bit such that I stir fried the scallions and the diced squid balls until lightly browned. I find stir-frying gives a better aroma to the pancake.

Now combine all the ingredients.

And cook until both sides are browned.




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Mullet Roe 烏魚子

My Cook Book

Mullet Roe is a delicacy in Taiwan.  It is expensive and eaten on special on occasions or when there are guests over (or at least that’s the case in my family).  Today, I cooked mullet roe, not that it’s a special occasion, not that there’s any special guests over in our house, but well, my mum reckons that the mullet roe is sitting in the fridge for too long and she’s afraid it’s going to become stale, so that’s the reason why I cooked Mullet Roe today.

Here is what it looks like

There is a thin sheath on the outside of the roe that needs to be removed and soaked in rice wine for about 10-20 minutes.

Preheat the oven to 170c,  put mullet roe together with a bit of rice wine  into the oven for 4 minutes and turn over to the other side for another 4 minutes.

And tada !  Crispy on the outside, soft on the inside ! Normally it is eatin with white carrot or leak sliced sliced into equally thin slices as the fish roe.  But today I dont have either, so will just have to make do with chopped garlic.

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